Margarita Pie

Refrigerator pies and I have a special bond - I don't have to bake them, and they don't have to pay rent for a spot on my counter...it's a win-win. Margarita Pie is a personal favorite of the man I love and it's not a labor of love to create. It's almost unfair to receive compliments, which you will, for making something so simple, creamy and uniquely delicious that uses margarita mix as its base ingredient.

 
Margarita Pie
 
 

Crust Elements

1-1/2 CUPS GRAHAM CRACKER CRUMBS

1/4 CUP CANE SUGAR

1/2 CUP UNSALTED BUTTER, MELTED

Filling Elements

1 (14-OZ) CAN SWEETENED CONDENSED MILK

1/2 CUP FRESH LIME JUICE

1/4 CUP FRESH ORANGE JUICE

1 TABLESPOON APPLE CIDER VINEGAR

2 TEASPOON LIME ZEST

1 CUP HEAVY WHIPPING CREAM, COLD

Directions

  1. Preheat the oven to 350°F (176°C).

  2. In a medium mixing bowl, combine graham cracker crumbs and cane sugar; whisk to combine.

  3. Add melted butter to the dry ingredients; mix until crumbs are evenly moistened.

  4. Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie plate.

  5. Bake for 8-10 minutes, or until lightly golden; remove and let it cool completely.

  6. In a large mixing bowl, combine sweetened condensed milk, lime juice, orange juice, apple cider vinegar, and lime zest; whisk until smooth and well-blended.

  7. In a separate bowl, add and whip the heavy cream until soft peaks form.

  8. Gently fold the whipped cream into the citrus mixture until fully incorporated and smooth.

  9. Pour the filling into the cooled graham cracker crust; smooth the top with a spatula.

  10. Refrigerate the pie for at least 4 hours or until firm.

  11. Prior to serving, garnish with lime slices or zest.

 
 

x, Melissa

 
PieMelissa ChildressCold, Refrigerator Pie, Margarita